Registered: 11/14/05
Posts: 1711
Loc: rhode island
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Here's my Grandmother's recipes for biscuits. They are the best I've had and a lot of people have asked for it. I thought some might like it.
3C Flour 1/2t Salt 1/2C Sugar 3t Baking Powder 3T Crisco or any Shortning 3 Eggs 1/2C Milk 1t Lemon Extract
Mix dry ingredients together in a bowl. Add the wet ingredients and mix well until the dough is smooth. Take small amounts and roll into balls. Place on a greased cookie sheet and bake 12 - 15 minutes at 350 degrees. Makes 4 dozen. When cool biscuits can be glazed with 1C of Confectioner's sugar and 2T Lemon Extract.
Pepper Biscuits
4C Sifted Flour 1 Yeast Cake 1/2C Oil 1/2C Luke Warm Water 1/2t Salt 1 1/2t Coarse Black Pepper 1/2t Anise Seed
Dissolve yeast in lukewarm water. Sift all dry ingredients. Add oil and yeast and just enough additional water to make a stiff dough. Knead on a lightly floured board and let rise until double in bulk. Shape into small balls or sticks and drop into boiling water. When dough rises to the top, remove from water and drain on paper. Place on a greased cookie sheet at 450 degrees and bake for 15 minutes.
Combine all ingredients and mix until the dough comes clean from the sides of the bowl. Shape dough in small rings or braid. Bake on a lightly greased cookie sheet at 325 degrees for 20 to 25 minutes. Yields about 40 biscuits.
Registered: 11/14/05
Posts: 1711
Loc: rhode island
Offline
I couldn't help myself and just kept typing. Breakfast in the Gizzarelli house is typically biscuits or toasted sweetbread and coffee. Egg biscuits are soft and crumbly if cooked golden yellow and just get better with frosting and a little butter. Pepper biscuits and wine biscuits are hard crunchy biscuits, kind of along the lines of Biscotti. If they come really hard, you can dunk them in your coffee, or later in the day, in your Grappa. Any biscuits made in my family (or Toll House Cookies) have to be made in at least quadruple batches for everyone to get their bag or tin and to have enough left over for the original baker to eat.
